First the garlic oil... In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.,______,Cook the beans until just tender in a pot of boiling water. Set aside.,Stack the pancetta slices, roll them up and slice.,In a saute pan, over medium heat, add 3 Tbsp garlic oil and the sliced pancetta. Pancetta doesn't have much fat so the oil helps it get going. Cook until crispy, using a wooden spoon to seperate the slices. Once crisp, remove and set aside leaving the oil in the pan.,To the same pan add in the sliced shallots and saute until softened and golden.,Toss together the green beans, crispy pancetta, sweet shallots, salt, pepper and another 3 Tbsp of the garlic oil.,If you would like to get this ready the day before simply wait until the day of before adding the crisp pancetta to the green beans.